A tropical and vibrant Chiroso from Urrao, Colombia, by HEX Coffee Roasters that showcases the fruity and floral character that makes this variety so special.
Ranging from creamy melon to delicate blossoms to sweet fruits, Chiroso is a distinctive variety that has become a point of pride in Urrao, Colombia.
This washed lot comes from Víctor Florez, a relative newcomer to specialty coffee production who is descended from generations of coffee growers. HEX gives his Chiroso a light roast using their signature clean roasting approach to let the variety’s natural flavors shine.
We tasted notes of honeydew melon, tangerine blossom, and cocktail cherry.
🌍 Origin: Urrao, Colombia
⚗️ Process: Washed
🔬 Variety: Chiroso
🔥 Roast: Light
Note: It is recommended to let this coffee rest 2-4 weeks for optimal brewing.
Why we dialed it like this and other brew thoughts
Basil Honey Lime Soda - A concentrated pour over brewed over some ice (only enough to bring the coffee down to room temp) doesn't melt the ice when poured in with soda. The Chiroso's natural cherry cordial notes and decadent flavor profile work well with the cut of the basil and the sweetness / florality of the honey rounds out the space between basil and lime, making for a very tealike and refreshing summer drink.
Espresso - Series 1 Settings
You can access this profile in the Fellow Drops folder of your Series 1! To edit the profile with the brew parameters or access it once it's no longer on your Series 1, use the parameters below or this Espresso Profile Link.
How to Access:
- Turn on your Series 1 espresso machine
- Navigate to "Profiles" on the touchscreen
- Scroll down and select "Fellow Drops"
- Select "HEX Victor Florez Chiroso"
- Follow the guided workflow to pull your shot
- Enjoy!
Series 1 Profile Parameters:
- Dose: 18g
- Yield: 55g
- Ratio: 1:3
- Temp: 200°F / 93°C
- Pull time: 22-25 seconds total
- Declining temp: Off
- Transition: Smooth
Preinfusion:
- Off or On: On
- Duration: 5 seconds
- Pressure: 3 bars
- Fill flow rate: 4.5 ml/s
Infusion:
- Duration: 17 seconds
- Pressure: 9 bars
Ramp Down:
- Off or On: Off
Grind Guidance
Start in the middle of your espresso range on your grinder, and Series 1 will tell you to go finer or coarser after your shot pulls. It is expected that you might need to adjust based on your specific variables (i.e. location, climate, water mineral content, etc.). Small adjustments go a long way!
Tips
- Adjust grind size if your shot pulls too fast (grind finer) or too slow (grind coarser)
- Clean your Series 1 regularly for optimal performance
Pour Over
Stagg X / flat bottom drippers
Ingredients:
- Coffee: 15.8g
- Water: 250g at 205°F
- Ratio: 1:15.8
Grind Settings:
- Ode + SSP Burrs: 3.1 – 4.0
- Ode Gen 2 Burrs: 4.0 – 4.2
- Ode Gen 1 Burrs: 1.0 – 2.0
- Opus: 4.2 – 5.0 (inner ring at 0)
Steps:
- Grind coffee to medium-fine
- Rinse filter and loosely pile the coffee in the brewer
- Bloom with 45g water at 205°F, gently swirl the brewer
- At 1:00, pouring from ~2 inches above the coffee bed and ~5g/s, start pouring in the center of the bed, spiral outward and back to center, continuing to 175g
- At 1:45, following the same pouring pattern, pour to 250g and swirl the brewer gently to level the bed
- Target brew time: 3:20 – 3:45
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Settings:
- Temperature: 210°F / 99°C
- Ratio: 1:16.5
- Bloom Ratio: 1:3
- Bloom Time: 45 seconds
- Bloom Temperature: 210°F / 99°C
- Pulse Temperatures: 210°F / 99°C
- Pulses: 2
- Time between pulses: 20 seconds
Grind Settings:
- Ode + SSP: 3.1 – 4.1
- Ode Gen 2: 2.1 – 3.1
- Opus: 4 – 5 (use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Settings:
- Temperature: 210°F / 99°C
- Ratio: 1:16.5
- Bloom Ratio: 1:3
- Bloom Time: 45 seconds
- Bloom Temperature: 208°F
- Pulse Temperatures: 210°F / 99°C
- Pulses: 3
- Time between pulses: 20 seconds
Grind Settings:
- Ode + SSP: 6.1 – 8
- Ode Gen 2: 5 – 7
- Opus: 6.1 – 8 (use finer settings for 450-750ml, coarser for larger volumes)
Basil Honey Lime Soda
Ingredients:
- Coffee concentrate: 20g coffee / 140ml water out, + 60g ice
- Fresh basil leaves: 3-4 depending on size
- Honey syrup: 12-14ml
- Fresh lime juice: 10-15ml
- Soda water: 120ml
- Ice
Steps:
- Brew your pour over at 200°F with a bloom at 60g for 40 seconds.
Pour from 60g to 100g, then agitate 5-10x. Finally, pour to 140g, and agitate 5x to settle.
Brew this over ice. - Muddle basil gently - try not to muddle more than ~3 times as basil can get bitter if over expressed.
- Add your honey syrup and lime juice to a carafe or mixing bowl with the basil and coffee concentrate. Mix well.
- Pour, straining the leaves, over ice, and add your soda.
- Garnish with a lime wheel and serve
